Melt the chocolate in the microwave or in a bowl set
over a saucepan of simmering water until completely smooth.
Stir white chocolate in medium metal bowl set
over saucepan of simmering water until melted and smooth.
Stir both chocolates in a medium metal bowl set
over a saucepan of simmering water until melted and smooth.
Not exact matches
Next, place the bowl
over a
saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook
until the custard thickens enough that it coats the back
of a spoon (170 degrees F)(77 degrees C).
Place the bowl
over a
saucepan of simmering water and, stirring constantly with a wooden spoon, cook
until the custard thickens enough that it coats the back
of a spoon (170 degrees F)(77 degrees C).
Place
over a
saucepan of simmering water and melt
until smooth.
Cook the mixture
over a
saucepan of simmering water or in a double boiler,
over medium heat,
until the mixture is thick enough to coat the back
of a spoon, about 10 minutes.
Set metal bowl with chocolate and butter
over the
saucepan of the barely
simmering water stirring occasionally
until melted and smooth.
Lemon Curd: In a stainless steel bowl placed
over a
saucepan of simmering water, whisk together the eggs, sugar, and lemon juice
until blended.
Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set
over a
saucepan of barely
simmering water (bowl should not touch
water), stirring,
until chocolate is melted and mixture is smooth.
Melt butter, chocolate, and espresso powder in large heatproof bowl set
over medium
saucepan filled with 1 inch
of barely
simmering water, stirring occasionally
until smooth.
Set the bowl
over a
saucepan of simmering water (do not let the bottom
of the bowl touch the
water) and cook, whisking constantly,
until thickened, 5 to 7 minutes.
Place the remaining chocolate pieces in a large bowl
over a
saucepan of simmering water and stir occasionally,
until the chocolate is completely melted.
Set the bowl
over a
saucepan of simmering water and cook undisturbed
over very low heat
until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes.
In a stainless steel bowl placed
over a
saucepan of simmering water, whisk together the eggs, sugar, and lemon juice
until blended.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt
over a
saucepan of simmering water, stirring
until creamy and smooth.
Place the bowl
over the
saucepan of simmering water and continue to whisk
until the sugar is completely dissolved, about 5 minutes.
Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set
over a
saucepan of simmering water), stirring occasionally,
until warmed through.
Heat both chocolates in a medium heatproof bowl set
over a medium
saucepan of barely
simmering water (do not let
water touch bowl), stirring with a spatula,
until chocolate is melted.
Try this: Heat two quarts
of water in a medium
saucepan over high heat just
until it
simmers.
Put it in a
saucepan with 330 ml (11 1/4 fl oz / 11/3 cups)
of water, bring to the boil
over high heat, then reduce the heat to as low as possible and
simmer for 10 minutes or
until the liquid is absorbed and the quinoa is soft.
Place 1/2 cup cream and white chocolate in a heatproof bowl and heat
over a small
saucepan of simmering water, stirring regularly with a whisk
until chocolate melts and mixture is smooth.
Combine chocolate and jam in a medium heatproof bowl set
over a
saucepan of barely
simmering water (do not let bowl touch
water); stir constantly
until chocolate is melted and mixture is smooth, 1 — 2 minutes.
Set
over a
saucepan of simmering water and whisk
until mixture is hot and sugar is dissolved.
Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set
over a medium
saucepan of barely
simmering water (bottom
of bowl should not touch
water), stirring occasionally, or microwave in short bursts, stirring in between bursts,
until melted and smooth.
Set bowl
over a
saucepan of simmering water and whisk
until foamy, about 2 minutes.
Bring a large
saucepan of water to a boil, add the lentils and a big pinch
of salt, and
simmer over medium heat for around 20 minutes or
until the lentils are tender but still have a bite to them.
chocolate, and remaining 1/2 cup cream in a heatproof bowl set
over a
saucepan of barely
simmering water (bowl should not be touching the
water), stirring often,
until chocolate is melted and mixture is completely smooth.
Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set
over a
saucepan of simmering water (bottom
of bowl should not touch
water), stirring,
until melted and smooth, about 5 minutes.
Place
over a
saucepan of simmering water and, using a hand - held electric mixer, beat for 6 — 8 minutes or
until thick and pale.
Place 1 - inch
of water in a small
saucepan and place
over medium heat
until simmering.
Whisk lemon juice, sugar, and eggs in a medium metal bowl; place
over a large
saucepan of simmering water and cook, whisking constantly,
until mixture thickens, 5 — 6 minutes.
Set bowl
over large
saucepan of simmering water and whisk constantly
until yolk mixture is thick and fluffy and instant - read thermometer inserted into mixture registers 170 °F, about 4 - 5 minutes.
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium
saucepan over low heat, mix in 1 cup
of water, lemon zest and juice 3) Stir mixture every now any then, letting it
simmer for about 45 minutes or
until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon
of water at a time 5) While mixture is cooking, sterilize glass jar with boiling
water 6) Remove jam from heat and spoon into sterilized jar, place the sprig
of fresh rosemary in the jar, and cover.
Meanwhile, heat chocolate in a medium heatproof bowl set
over a medium
saucepan of barely
simmering water (do not let
water touch bowl), stirring,
until chocolate is melted (you can also microwave chocolate in a microwave - safe bowl in short bursts
until melted, stirring in between bursts).
Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set
over a medium
saucepan of barely
simmering water (
water should not touch bottom
of bowl), stirring
until chocolate melts and mixture is smooth.
Heat chocolate, butter, and salt in a heatproof bowl set
over a
saucepan of simmering water (bowl should not touch
water), stirring,
until chocolate and butter are melted, about 5 minutes.
Melt chocolate and butter in a medium heatproof bowl set
over a large
saucepan of barely
simmering water (do not let
water touch bowl); stir constantly
until chocolate is melted and smooth (you can also do this in the microwave).
butter in a large heatproof bowl set
over a large
saucepan of barely
simmering water (do not let bowl touch
water), stirring,
until chocolate is melted and mixture is smooth.
sugar, a pinch
of salt, and 2 cups
water to a boil in a small
saucepan over medium - high; reduce heat, cover pan, and
simmer until rice is tender, 30 — 40 minutes.
Heat granulated sugar, cream
of tartar, and remaining 2 egg whites in a heatproof bowl set
over a
saucepan of simmering water (bowl should not touch
water), whisking constantly,
until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free
of grit).
Heat chocolate and 1/4 cup cream in a heatproof bowl set
over a
saucepan of barely
simmering water (bowl should not touch
water), stirring,
until chocolate is melted and mixture is smooth.
Heat chocolate and butter in a heatproof bowl set
over a
saucepan of simmering water (bottom
of bowl should not touch
water), stirring occasionally,
until chocolate and butter are melted and well blended, about 5 minutes.
Place bowl
over saucepan of simmering water and whisk
until butter melts and ingredients are blended (texture will be grainy).
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set
over a
saucepan of barely
simmering water using a whisk or handheld electric mixer
until tripled in volume, 5 to 8 minutes.
Heat chocolate and milk in a medium heatproof bowl set
over a
saucepan of barely
simmering water, stirring occasionally,
until smooth.
chocolate in a medium heatproof bowl set
over a large
saucepan of barely
simmering water (do not let
water touch bowl); stir constantly
until chocolate is melted (you can also do this step in the microwave).
Heat chocolate and butter in a heatproof bowl set
over a
saucepan of barely
simmering water (do not let
water touch bottom
of bowl), stirring
until melted and mixture is smooth.
Place the bowl
over a
saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook
until the custard thickens enough that it coats the back
of a spoon.
At the same time, in a steamer basket set
over a large
saucepan of simmering water, steam the broccolini for 2 minutes or
until tender but still crisp.